Protein Packed Southwest Chickpea Quesadillas

southwest chickpea quesadillas

These high protein Southwest Chickpea Quesadillas are filled with flavor and make an easy and healthy-ish weeknight dinner.



1 15 oz. can of chickpeas (or 1.5 cups)

2 cups kale, de-stemmed and chopped

1 teaspoon chili powder

1/4 teaspoon cumin

1/4 teaspoon garlic powder

1/8 teaspoon salt

2/3 cup whole fat Greek yogurt

4 ounce pepperjack cheese, shredded (approximately 1 cup)

4 (8 inch) flour tortillas


  1. Rinse and drain the garbanzo beans. Once well drained, transfer them to a bowl and add the chili powder, cumin, garlic powder, and salt. Stir to combine.
  2. Roughly chop kale into smaller pieces. Add the kale, pepperjack cheese, and Greek yogurt to the bowl with the bean mixture, then stir to combine.
  3. Divide the kale and bean mixture between the four tortillas, then fold them in half to close.
  4. Cook the quesadillas, one or two at a time, in a skillet over medium heat until the tortillas are brown and crispy and the filling is melted and gooey (3-5 minutes each side).
  5. Cut the quesadillas in half, then serve with a side of your favorite salsa. 


For crispier quesadillas, add a half teaspoon of avocado oil or preferred oil to skillet before cooking.